1. Sprinkle green onions with salt and coat with olive oil. 2. In the meantime, put the juice from the can of pears and vinegar in a small saucepan and bring to a boil. Continue boiling until the liquid is reduced by half. Remove from heat and reserve. 3. Dice half of the pears and reserve. (The other half of the can of pears is not used in this recipe.) 4. Place the green onions on a hot grill and cook just until they are wilted (4-5 minutes). Remove from the grill and place on a serving plate. Pour the reduced pear liquid over the green onions and then sprinkle with blue cheese. Finish with a healthy grinding of fresh black pepper to taste. Serve while the green onions are still hot.

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